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Monday, February 18, 2013

Crispy Kale Chips

Crispy Kale Chips

Looking for a new way to eat your greens? Try these! They’re
crunchy, tasty, and really simple to make.
I love serving these on an antipasto platter with dried fruits, nuts,
cheese, and a little glass of wine.

Makes about 32 chips

1 bunch curly green kale (7-9 stems)

¼ cup extra-virgin olive oil, separated

½ teaspoon garlic granules,
separated

½ teaspoon onion granules,
separated

¼ teaspoon salt, separated

Preheat
oven to 350 degrees.

Wash the kale and shake off excess
water. Then, blot leaves with a paper
towel until dry. (You want to make sure the leaves are very dry before baking
otherwise you will steam them instead of making them crispy!). Use a knife (a
paring knife is best) to cut down each side of the hard stem. Remove the stem and use your hands to tear
the kale leaves into 1 ½ to 2 inches-wide pieces.

Place half of the kale pieces in a
large bowl. Add 2 tablespoons
extra-virgin olive oil, ¼ teaspoon garlic granules, ¼ teaspoon onion granules, and
1/8 teaspoon salt. Toss the kale, making
sure the seasonings and oil are spread evenly.

Divide seasoned kale pieces over
two baking sheets. Make sure the kale leaves
don’t overlap. Bake 12-13 minutes until
crispy and dark green but not brown.

Using the same bowl, repeat with
the remaining kale and season with the remaining 2 tablespoons extra-virgin
olive oil, ¼ teaspoon garlic granules, ¼ teaspoon onion granules, and 1/8
teaspoon salt. Mix well to combine. Wipe off any excess oil from the baking
sheets before using for the second batch (otherwise the oil might burn the
leaves). Bake 12-13 minutes until crispy
and dark green but not brown.

Kale chips will last 1-2 days in
airtight container. Enjoy!

Lauren
Marie’sTips:

*Not a garlic and onion fan? Use your favorite seasoning
combos to make it your own! (I also like chili powder, cumin, and a touch of
sea salt)